Healthy and quick to cook.
I recommend to add Umami Paste, which gives an interesting flavor of many dishes with fish and / or tomato sauce
400g Tuna (canned) 300g pasta (eg. Penne, Conchigilie, Rigatoni) 400g chopped Tomatoes with juice (canned) 3 tsp of Umami Paste 3 tbsp of Red Pesto 2 tsp of Italian herbs 80g Parmesan 200g green or black Olives 250g grated Cheddar cheese
1. Cook the pasta in the semi-soft. 2. In the meantime, remove the tuna from the can and drain the water 3. In a large bowl, mix together tomatoes with juice, Olives, Umami paste, Red Pesto and Italian Herbs, Parmesan and Tuna. 4. Mix cooked pasta with the mixture in a bowl. 5. Place the mixture in an ovenproof dish and sprinkle with grated cheese. 6. Put in the oven preheated to 160 degrees Celsius for 15 minutes. 7. The last few minutes cooking can raise the temperature to 180 degrees Celsius to bake the cheese until golden brown.